Shabbaton 5774 – Seven Species Recipes Created & Adapted by Sara Sarasohn

Seven species salad 1 c bulghur wheat measured dry, then cooked and cooled .5 c barley, measured dry then cooked and cooled .5 c raisins 9 dried figs, diced .5 c almonds, sliced or slivered (cooked chickpeas would be good too) dressing: 3 Tablespoons olive oil 2 Tablespoons pomegranate molasses 1 Tablespoon date syrup a little salt a little water to loosen it up

Toss the salad ingredients together. In a separate bowl, whisk together the dressing. Pour it over the salad and toss. The dressing is thick so it takes some mixing. Everything in this recipe (including chickpeas) was available in ancient Israel.

Date-chocolate sauce Equal parts cocoa powder and date syrup with a pinch of salt and a little water. Whisk together. We discovered this was particularly good on banana bread, but use it anywhere you would use chocolate sauce.

Tahini dip .5 c T tahini .25 c pomegranate molasses 1 clove garlic, pressed 4 teaspoons (one tablespoon + 1 teaspoon) sumac pinch of salt a little water

Whisk together. This is great with vegetables, crackers or bread. Would also go well in a sandwich or as a dressing for a chopped salad of cucumbers, tomatoes and bell peppers.

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Shabbaton 5774 – Seven Species Recipes Created & Adapted by Sara Sarasohn

Muhammara 1 Tablespoon red pepper flakes 2 teaspoons cumin 1 c toasted walnuts .5 c breadcrumbs .25 c olive oil 6 Tablespoons pomegranate molasses 2 tablespoons tomato paste 4 roasted bell peppers 1 clove garlic, minced salt water to loosen it up

Blend with a blender until it's all pureed. This is nice as a dip with vegetables or crackers, but would be great on meat, grilled vegetables or even pasta. Try baking some fish with this as a sauce.

Energy bars

1.5 c pitted dates 1/3 c chia seeds 1/3 c cocoa powder 3/4 c almond meal or flour big pinch salt 1/4 c almond butter

Run the dates in the food processor until they are a big sticky ball. Break up the ball and add the chia seeds, cocoa, almond meal and salt. Process again until it's crumbly. Add the almond butter and process until it is well incorporated. It will still look a little crumbly. Dump it out on a piece of wax paper and make it into a tight rectangle with your hands. Put another piece of waxed paper on top and roll with a rolling pin. Chill on a baking sheet in the freezer, then cut into 8 pieces with a pizza cutter. Store in the freezer. Adapted from here: http://www.vegetariantimes.com/recipe/raw-chocolate-chia-energy-bars/

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